Grandma’s Sweet and Tangy Bean Salad

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Description

I’ve never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Ingredients

  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (8 ounce) can sweet peas, drained
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup diced cucumber
  • 1 cup chopped green bell pepper
  • ¾ cup white vinegar
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 teaspoon salt

Instructions

  1. Mix green beans
  2. kidney beans
  3. wax beans
  4. corn
  5. sweet peas
  6. celery
  7. onion
  8. cucumber
  9. and green bell pepper together in a bowl.
  10. Stir vinegar
  11. sugar
  12. vegetable oil
  13. and salt together in a saucepan; bring to a boil until sugar is dissolved
  14. about 5 minutes. Set aside to cool.
  15. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 2 hrs 20 mins

Servings: 10

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